LA Magazine's Boozy Holiday Office Party With 10 Bars

— by Caroline on Crack

Sparkly by Caroline on Crack

This holiday season, you’ll probably be invited to a bunch of parties. But Los Angeles Magazine’s “Big Holiday Office Party” — an office-themed cocktail party in the foyer of the Variety building in Miracle Mile — is the one you won’t want to miss. From 7 to 9pm tomorrow, you can imbibe to your heart’s content (and liver’s limit) thanks to the 10 liquor brands participating.

Pisco Porton’s mixologist/Comme Ca bartender Yuval Soffer will be on hand to make his specialty cocktails, including the Garden of Eden made with Pisco Porton, Cointreau, lime, simple, fresh fennel and strawberries. Other liquor sponsors include the likes of Chambord, Herradura, Malibu Family Wines, Woodford Reserve and more.

To steel your stomach against the onslaught of booze, you’ll want to indulge in the hors d’oeuvres by Market Restaurant. Hit the jump for the menu which includes several food stations and passed hors d’oeuvres like spoonfuls of braised veal cheek and wild mushroom and Havarti cheese griddle cakes.

Party guests can boogey down to DJ Hem or opt to do their own singing in the karaoke lounge. And it’s not a holiday party without Santa. He’ll be available for photo ops. Now, I wonder if there will be a Xerox machine because it ain’t a holiday office party without some inappropriate copies, no?

Tickets are $55.


Venue: Variety Building
5900 Wilshire Boulevard
Los Angeles, California 90036 (map)

Tray passed hors d’oeuvres

Wild mushroom and Havarti cheese griddle cakes with truffle aioli and pickled beech mushroom
Spoons of braised veal cheek, caramelized cauliflower and shallot
Layer cake of smoked salmon, scallions and potatoes with caviar and Meyer lemon cream
Saffron risotto cakes filled with fresh mozzarella and blistered baby tomatoes
Grilled vegetable roulade with herbed goat cheese on an olive crouton

Station 1 – Seafood

Ahi tower with 24-hour tomatoes, avocado, caramelized onions and Umami gelee
Shrimp and sugar cane lollipops with Southeast Asian spices, peanuts and a touch of chile
Lobster corn dogs with Violet mustard sauce and Cocktail “ketchup”
Yellowtail ceviche “Agua chile” – lime, cucumber, jalapeño, cilantro, mint

Station 2 – Meat and Game

Beef Bourguignon skewers – short rib, pearl onion, carrot, mushroom and red wine****
Venison sausage, buckwheat biscuit, peppercress, pomegranate-walnut sauce****
Crispy duck confit with celery root puree, huckleberry marmalade on toasted brioche****
Creamed corn turnovers with lingonberry jam****

Dessert Station

Chocolate and Dessert Tower – Assorted chocolate desserts and petit four****
Dark chocolate honeycomb****
Ooey gooey chocolate cookies****
Mini pears coated with chocolate, caramel and peanuts****
Pumpkin and chocolate crème brulee****
Chocolate and mint macaron
Raspberry and vanilla bean mille feuille
Hot Chocolate a la “Plaza de España” with and without dark rum